Cantonese-style roast duck recipe
Five spice powder and a little hoisin sauce give this Cantonese duck recipe its signature aroma.
This recipe will serve between five and ten people depending on how big your bird is, and whether you're serving it as a starter or main.
This recipe involves stitching the duck up; so make sure you have the necessary equipment ready and waiting before you start.
Ingredients
- 1 whole duck (head on or off)
- 1 tbsp ground ginger
- 1 tbsp sugar
- 1 tbsp five spice powder
- 1 tbsp hoisin sauce
- 4 slices fresh ginger
- 1 splash white vinegar, for basting
- 1 splash Muscavado sugar dissolved in water, for basting (50:50 mix)
- 1 whole duck (head on or off)
- 1 tbsp ground ginger
- 1 tbsp sugar
- 1 tbsp five spice powder
- 1 tbsp hoisin sauce
- 4 slices fresh ginger
- 1 splash white vinegar, for basting
- 1 splash Muscavado sugar dissolved in water, for basting (50:50 mix)
- 1 whole duck (head on or off)
- 1 tbsp ground ginger
- 1 tbsp sugar
- 1 tbsp five spice powder
- 1 tbsp hoisin sauce
- 4 slices fresh ginger
- 1 splash white vinegar, for basting
- 1 splash Muscavado sugar dissolved in water, for basting (50:50 mix)
Details
- Cuisine: Chinese
- Recipe Type: Main
- Difficulty: Medium
- Preparation Time: 15 mins
- Cooking Time: 60 mins
- Serves: 6
Step-by-step
- Clean the duck thoroughly, inside and out, removing any fatty deposits or innards from inside.
- Season and dress the inside of the duck with the ground ginger, sugar, five spice powder, hoisin sauce and fresh ginger. Roll up your sleeves and massage the ingredients into the sides of the duck.
- Then using a hemming stitch seal the duck with a long cocktail stick or skewer.
- Mix together the vinegar and sugar/water mixture. Submerge the duck in boiling water for 15 seconds to rinse away the impurities and then baste the duck with the vinegar/sugar water solution for the same amount of time.
- Sit your duck in a cold fridge overnight, leaving plenty of space around it to dry out, or alternatively place in the oven on a low fan heat, which has the same effect. The duck will be ready to cook when the skin feels papery, usually this takes 24 hours.
- Once ready to cook, pre-heat the oven to 180C and place the duck on a wire tray to cook. Turn regularly to ensure an even crispy skin for between 45 mins and one hour, then serve when fully cooked.
Recipe devised by Harry Yeung of Yang Sing.
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